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Pasta and Cheese

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Adjust Servings:
500 gms Pasta
200 gms Akshayakalpa Mild Cheddar and Chilli Cheddar
5-6 pods finely chopped Garlic
One handful Basil
One handful Parsley
400 ml Cream
two tablespoons Whole wheat flour
to taste Himalayan Salt and Pepper

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Pasta and Cheese

    • 15
    • Serves 4
    • Easy




    Boil the pasta in a large pot along with a teaspoon of salt. Follow the cooking time as per instructions on the packet. Cool the pasta in cold water immediately and drain. Toss in butter to prevent the pasta from sticking.

    In a skillet, add the whole wheat flour and lightly toast. Keep aside. Add the butter to the skillet cook the garlic for a few minutes. Add the toasted flour and stir for a few minutes to cook. Add the salt and pepper and cream and cook till it starts bubbling. Chop the basil and parsley and add to the skillet. Grate the cheese and add to the sauce. Keep stirring.

    Add the pasta to the sauce. Stir well and serve hot garnished with chopped parsley and more grated cheese.

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    Paneer served with Satay sauce
    Paneer served with Satay sauce

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